The Whitehouse Cookbook (1887) Part 1

The Whitehouse Cookbook (1887).

by Mrs. F.L. Gillette.

PREFACE

In presenting to the public the "WHITE HOUSE COOK BOOK," the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than any previous work. In point of authorship, it stands preeminent. Hugo Ziemann was at one time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Cafe in New York, and still later he gave to the Hotel Richelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands. It was here that he laid the famous "spread" to which the chiefs of the warring factions of the Republican Convention sat down in June, 1888, and from which they arose with asperities softened, differences harmonized and victory organized.

Mrs. F.L. Gillette is no less proficient and capable, having made a life-long and thorough study of cookery and housekeeping, especially as adapted to the practical wants of average American homes.

The book has been prepared with great care. Every recipe has been _tried_ and _tested_, and can be relied upon as one of the _best_ of its kind. It is comprehensive, filling completely, it is believed, the requirements of housekeepers of all cla.s.ses. It embodies several original and commendable features, among which may be mentioned the _menus_ for the holidays and for one week in each month in the year, thus covering all varieties of seasonable foods; the convenient cla.s.sification and arrangement of topics; the simplified method of explanation in preparing an article, in the order of manipulation, thereby enabling the most inexperienced to clearly comprehend it.

The subject of carving has been given a prominent place, not only because of its special importance in a work of this kind, but particularly because it contains entirely new and original designs, and is so far a departure from the usual mode of treating the subject.

Interesting information is given concerning the _White House_; how its hospitality is conducted, the menus served on special occasions, views of the interior, portraits of all the ladies of the White House, etc.

Convenience has been studied in the make-up of the book. The type is large and plain; it is sewed by patent flexible process, so that when opened it will not close of itself, and it is bound in enameled cloth, adapted for use in the kitchen.

THE PUBLISHERS.

WHITE HOUSE COOK BOOK.

CARVING.

Carving is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it well, and withal gracefully.

When carving use a chair slightly higher than the ordinary size, as it gives a better purchase on the meat, and appears more graceful than when standing, as is often quite necessary when carving a turkey, or a very large joint. More depends on skill than strength. The platter should be placed opposite, and sufficiently near to give perfect command of the article to be carved, the knife of medium size, sharp with a keen edge. Commence by cutting the slices thin, laying them carefully to one side of the platter, then afterwards placing the desired amount on each guest's plate, to be served in turn by the servant.

In carving fish, care should be taken to help it in perfect flakes; for if these are broken the beauty of the fish is lost. The carver should acquaint himself with the choicest parts and morsels; and to give each guest an equal share of those _tidbits_ should be his maxim.

Steel knives and forks should on no account be used in helping fish, as these are liable to impart a _very_ disagreeable flavor. A fish-trowel of silver or plated silver is the proper article to use.

Gravies should be sent to the table very _hot_, and in helping one to gravy or melted b.u.t.ter, place it on a vacant side of the plate, not _pour_ it over their meat, fish or fowl, that they may use only as much as they like.

When serving fowls, or meats, accompanied with stuffing, the guests should be asked if they would have a portion, as it is not every one to whom the flavor of stuffing is agreeable; in filling their plates, avoid heaping one thing upon another, as it makes a bad appearance.

A word about the care of carving knives: a fine steel knife should not come in contact with intense heat, because it destroys its temper, and therefore impairs its cutting qualities. Table carving knives should not be used in the kitchen, either around the stove, or for cutting bread, meats, vegetables, etc.; a fine whetstone should be kept for sharpening, and the knife cleaned carefully to avoid dulling its edge, all of which is quite essential to successful carving.

[Ill.u.s.tration]

BEEF.

HIND-QUARTER.

No. 1. Used for choice roasts, the porterhouse and sirloin steaks.

No. 2. Rump, used for steaks, stews and corned beef.

No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts.

No. 4. b.u.t.tock or round, used for steaks, pot roasts, beef _a la mode_; also a prime boiling-piece.

No. 5. Mouse-round, used for boiling and stewing.

No. 6. Shin or leg, used for soups, hashes, etc.

No. 7. Thick flank, cut with under fat, is a prime boiling-piece, good for stews and corned beef, pressed beef.

No. 8. Veiny piece, used for corned beef, dried beef.

No. 9. Thin flank, used for corned beef and boiling-pieces.

FORE-QUARTER.

No. 10. Five ribs called the fore-rib. This is considered the primest piece for roasting; also makes the finest steaks.

No. 11. Four ribs, called the middle ribs, used for roasting.

No. 12. Chuck ribs, used for second quality of roasts and steaks.

No. 13. Brisket, used for corned beef, stews, soups and spiced beef.

No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat and hashes.

Nos. 15, 16. Neck, clod or sticking-piece used for stocks, gravies, soups, mince-pie meat, hashes, bologna sausages, etc.

No. 17. Shin or shank, used mostly for soups and stewing.

No. 18. Cheek.

The following is a cla.s.sification of the qualities of meat, according to the several joints of beef, when cut up.

_First Cla.s.s_.--Includes the sirloin with the kidney suet (1), the rump steak piece (2), the fore-rib (11).

_Second Cla.s.s_.--The b.u.t.tock or round (4), the thick flank (7), the middle ribs (11).

_Third Cla.s.s_.--The aitch-bone (3), the mouse-round (5), the thin flank (8, 9), the chuck (12), the shoulder-piece (14), the brisket (13).

_Fourth Cla.s.s_.--The clod, neck and sticking-piece (15, 16).

_Fifth Cla.s.s_.--Shin or shank (17).